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Official Whole30® Recipes  Official recipe account for the #Whole30 program, as detailed in NY Times bestselling books The Whole30, Food Freedom Forever, & The Whole30 Cookbook


Natalie @perrysplate again, saying good-bye! I had a blast this week sharing recipes and connecting with so many of you! Where ever you are in your journey of health, I wish you the best of luck and success in reaching your goals!
As a parting gift, I'm leaving you with an avo heart. Because, ❤️🥑❤️🥑❤️🥑❤️ (PSST... if you swipe left, there's a little visual tutorial on how to make avo roses. 😘) .
. I also have a monthly newsletter with FREE PALEO/WHOLE30 MEAL PLANS! Sorry to yell, but it's kind of exciting. You can click over from the link in the @whole30recipes profile, then click on the avo heart to sign up for free! .

Signing off! You can always find me over at @perrysplate sharing great recipes and family-friendly meal ideas! Thanks for the fun week, everyone! Xoxo - Natalie .

http://eepurl.com/zgpNj #Whole30 #whole30recipes

Hey, it's Natalie @perrysplate back with one last recipe! In case you missed the Instant Pot shredded chicken I posted in stories a few days ago, here it is! I added a slow cooker adaptation in case you haven’t got an Instant Pot. Yet. ;)
You can do SOOO many things with this. The seasoning is really neutral, so you can eat it as-is or flavor it however you like! I love adding taco/tex-mex seasoning to it and making chicken taco salads. Or making some compliant BBQ chicken and piling it over baked sweet potatoes. Add some mayo, seasonings, and a chopped apple or grapes for a cool chicken salad. Or put it over veggie noodles! .
4-5 pounds boneless, skinless chicken breasts or thighs
3 Tablespoons avocado oil
1 Tablespoon minced garlic
2 teaspoons no-salt all-purpose seasoning
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 cup chicken stock/broth or water
PLACE the chicken in the pot. Add the rest of the ingredients over the chicken. Turn the chicken with tongs to coat evenly.
SEAL the Instant Pot and cook it on Manual or Poultry for 40 minutes.
RELEASE the steam using the quick or natural method.
REMOVE and shred the chicken. Return the chicken to the pot if you’d like to store it juicy/saucy. Store separately if you are making a chicken salad or something that you don’t want a lot of moisture added to.
FOR A SLOW COOKER: Combine ingredients in the pot of a 4 or 6 quart slow cooker as directed. Cover and cook on low for 4-5 hours or on high for 2-3 hours. .
Website | perrysplate.com
Find more Whole30 Instant Pot and slow cooker recipes over at @perrysplate!
#whole30 #whole30recipes


I can’t believe it’s my last day! It’s Natalie @perrysplate, and this recipe comes from my cookbook, The Big Book of Paleo Slow Cooking! We’re talking 200 paleo recipes you can throw in your slow cooker. (And if you’re an Instant Pot lover, they’re easy to adapt!) TONS of soups, stews, curries, shredded meats, vegetables, and even paleo desserts…. for later. ;) •

The best part? 2/3 OF THE BOOK IS WHOLE30 COMPLIANT! You can find the Amazon pre-order link by clicking on the link in the @whole30recipes profile. •
When I was working on this recipe, my kids INHALED them EVERY. SINGLE. TIME. Make a batch of these during your weekend meal prep and munch on them all week! You can even form the meatballs and then freeze them until you’re ready to pop them in your slow cooker.

Makes about 28 meatballs

2/3 cup olive oil-packed sun-dried tomatoes (sulfate-free)
6 garlic cloves
2 pounds ground turkey
1 Tablespoon nutritional yeast
1 teaspoon sea salt
1 teaspoon dried basil
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
2 Tablespoons avocado or coconut oil
3 cups compliant marinara sauce

COMBINE the sun-dried tomatoes and garlic in a food processor. Pulse until a smooth paste forms. (If you don’t have a food processor, chop them as fine as you can.)
PLACE the turkey in a large bowl. Add the sun-dried tomato paste, nutritional yeast, salt, basil, black pepper, and pepper flakes. Toss the mixture with your hands gently to combine everything thoroughly.
FORM the turkey into tight 1 1/2-inch balls and place them on a large plate.
HEAT the oil in a large skillet over medium-high heat. SEAR the meatballs in batches (don’t overcrowd the pan) on two sides until a golden brown crust forms. TRANSFER the meatballs to a 4 quart slow cooker.
POUR the marinara over the meatballs. Cover and cook on low for 3-4 hours until the meatballs are cooked through.

From The Big Book of Paleo Slow Cooking by Natalie @perrysplate. •
Preorder link | https://www.amazon.com/dp/1558328793/ref=cm_sw_r_cp_dp_T1_yH3qzbC0ZEQ63

#Whole30 #Whole30recipes


Natalie @perryplate here with a super important question…. Are you baking your bacon? Please tell me you are. When I started baking entire packages at a time without babysitting them next to a splattering pan, my life changed. (Instructions are in the recipe notes!)

Despite what you think, clean up isn’t that bad, either. I just put the grease into my grease-catcher (courtesy of my southern grandmother, but you can use a mason jar or a glass bowl) and let the pan and metal rack soak in some warm soapy water for a while. •
If you happen to make these lettuce wraps three times in a week because of bacon baking ease, I can’t be held responsible….

Serves 6 •
12-16 ounce package of compliant sugar-free, nitrate-free bacon (preferably pastured)
2 large ripe tomatoes
2-3 ripe avocados
6 hard-boiled eggs
2-3 heads of baby romaine lettuce

1/2 cup of paleo-friendly mayonnaise
2 Tablespoons compliant yellow mustard
1 garlic clove, minced
a few pinches of sea salt
1-2 Tablespoons compliant almond or coconut milk

COOK the package of bacon in a skillet or in the oven until it’s as crisp as you want it.
SLICE the tomato. Peel, pit, and slice the avocados. Peel and slice the eggs. Separate the lettuce leaves.
MIX together the ingredients for the dressing.
ASSEMBLE the lettuce wraps and drizzle some dressing over the top.

NOTE: To bake the bacon, line a rimmed baking sheet with foil and place a metal baking/cooking rack on top. Lay the bacon on the rack close together but not overlapping. Bake at 375 for 20-30 minutes until it reaches desired crispness. •
Website | perrysplate.com

Find more easy Whole30 recipes over at @perrysplate.
#Whole30 #Whole30recipes


I'm about to make your dreams come true. For reals. It's Natalie @perrysplate here with a copycat recipe of the Everything but the Bagel Sesame Seasoning from Trader Joe's! •
This blend has been praised all over the Internet and for good reason! My heart broke for all of you who don't live near a TJ's, so created a recipe hack just for you lovely Whole30 peeps. You're the first ones to see it. ❤️

A couple tips on this recipe -- don't make substitutions. The key to keeping this blend well-mixed and the flavor spot-on is having all of the components roughly the same size. If you use fine sea salt or granulated garlic it'll all settle to the bottom and ... won't be as amazing. Trust me. (I tried it. 😂)

I highly recommend getting some Maldon sea salt flakes. Using coarse sea salt is like biting into little rocks. You don't want that. •
I'd love to know what you think of this and how you use it!

Makes a scant 3 Tablespoons •
2 tsp white sesame seeds
1 1/2 tsp dried minced onion
1 1/2 tsp dried minced garlic
1 1/2 tsp black sesame seeds
1 tsp sea salt flakes (like Maldon)
1/2 tsp poppy seeds

COMBINE everything together and store in an airtight jar. Feel free to double or triple for bigger batches!

Note: You can find these ingredients in most grocery stores or online. I used toasted sesame seeds which gave the blend a slightly more pronounced sesame flavor. 👌🏼

Website | perrysplate.com

Grab more spice blends and recipe hacks over at @perrysplate! #whole30 #whole30recipes


Hey, it’s Natalie @perrysplate again! Do you ever have those days where you’re just totally done with heavy, high-fat Whole30 foods? Like eggs, avocados, ranch, hearty meats, ghee….

I get that way in the summertime and I crave lighter, fresher things. These lettuce wraps satisfy those cravings! •
And then I go back to the avocados and ranch and ghee, because…. well, you know why. <3

Serves 2-3

8 ounces of large uncooked shrimp (peeled, tails on), thawed
1/4 cup compliant chicken or vegetable broth (or water)
4 cloves garlic, minced
2 Tablespoons white wine vinegar
1 English cucumber, diced
2 Tablespoons chopped fresh dill
Juice from 1 small lemon (about 2 T)
Salt and pepper to taste
6-8 pieces of green/red leaf or butter lettuce

PLACE the broth in a skillet and heat to medium-high heat. Add garlic. Cook for a minute or so, then add shrimp. Cook until shrimp are pink and opaque, about 3-5 minutes.
REMOVE shrimp from pan and set aside to cool. Add vinegar to skillet and let the sauce reduce to about a third.
WHEN shrimp are cool enough to handle, remove all the tails and chop coarsely.
COMBINE chopped shrimp in a medium bowl with reduced pan juices/garlic, diced cucumber, dill, lemon juice, and a few pinches of salt and pepper.
SPOON filling into lettuce leaves and serve.

Website | perrysplate.com

Check out @perrysplate for more Whole30 lettuce wrap ideas! #Whole30 #Whole30recipes


It’s Natalie @perrysplate here with my favorite compliant potluck offering! This salad is DELISH, and it’s covered in a to-die-for avocado ranch dressing.

Serves 10-12

2 bell peppers, any color
2 medium zucchini or yellow squash
1 teaspoon ground cumin
1 teaspoon sea salt
2 Tablespoons avocado oil
3/4 pound of compliant pre-cooked sausage links, like Aidell’s chicken & apple (optional)
3 heads of baby romaine lettuce, chopped
1 English cucumber, halved and sliced thinly
2 green onions, sliced thinly
1/2 cup fresh chopped cilantro

1/2 cup of prepared paleo ranch dressing (see Monday's post!)
1 teaspoon ground cumin
1 1/2 avocados, peeled, pitted, and chopped
Juice from 1/2 of a lime (about 1 Tablespoon)
1/2 cup fresh chopped cilantro
1/2 teaspoon sea salt

PREHEAT your grill to medium-high heat.
CUT the bell peppers into large pieces. Slice the squash into long, 1/2-inch thick strips.
SPREAD all of the vegetables out onto a rimmed baking sheet. Sprinkle with cumin and salt and drizzle with avocado oil.
LAY the vegetables on the grill along with the sausages. Grill until dark grill marks form, about 3-4 minutes, then flip. Cook until the vegetables are soft but not mushy and the sausages are heated through.
TRANSFER the vegetables and sausages to a cutting board and let them rest for a few minutes.
MAKE the dressing by combining all of the dressing ingredients into a food processor. Process until smooth. Taste, and adding salt or lime juice, if necessary.
CHOP the grilled vegetables and sausages into bite-sized pieces.
PUT the salad greens into an extra large salad bowl. TOP with the grilled vegetables, sausage, cucumbers, and green onions.
POUR the dressing over the top and toss gently to coat everything. Sprinkle the rest of the cilantro over the salad. Serve. •
1. If you don’t plan on eating this right away, store the dressing separately and toss together right before serving. •
Website | perrysplate.com

Find more salad recipes at @perrysplate! #whole30 #Whole30recipes


What? Whole30 doesn’t revolve solely around paleo ranch? •
Well, sometimes it does.

It’s Natalie from @perrysplate again, trying not to ruin your relationship with ranch. BUT, if you’re wanting to change up your dressing routine, try my Whole30 Caesar Dressing! You won’t even miss the Parm. Honest.

Use it on the Kale Caesar Salad with Garlic Shrimp & Prosciutto I posted earlier today! •
Or drizzle it over some grilled vegetables!

Makes about 2 cups

1 clove garlic, halved
2 teaspoons coconut aminos
2 egg yolks
1 teaspoon ground mustard
3 tablespoons lemon juice
1/2 medjool date, pitted (optional)
1/4 teaspoon sea salt
1/4 teaspoon black pepper
½ cup extra-virgin olive oil or avocado oil
4 teaspoons nutritional yeast

PLACE all of the ingredients (except the oil and nutritional yeast) in the work bowl of a food processor or a blender.
WHILE the machine is running drizzle in the oil.
ADD the nutritional yeast, and pulse a few times to combine.
POUR the dressing into a lidded container (like a mason jar!) and chill until ready to use. Dressing is best when used within 4-5 days.

Website | perrysplate.com

Check out @perrysplate for more Whole30 salad and dressing recipes! #Whole30 #Whole30recipes


Natalie @perrysplate back again with some salad recipes for you today! •
Sugar-free bacon seems to be a Whole30 unicorn, but do you want to know a secret? Finding compliant prosciutto is EASIER. And when you crisp it in a pan for a few minutes it’s even better than bacon. (I know. Blasphemy. But I stand by it.)

Stay tuned for my Whole30 Caesar Dressing coming later today! •
Serves 6

2 bunches of kale (any kind)
1 large lemon
2 Tablespoons olive oil
1/4 teaspoon sea salt
1 pound of medium or large, uncooked peeled shrimp
3 ounces of compliant prosciutto (check labels for sugar!)
1 Tablespoon ghee
3 cloves of garlic, minced
1 batch of Whole30 Caesar Dressing (see next post!)
Freshly ground black pepper, for serving.

RINSE the kale thoroughly, and remove the leaves from the stems. Lay the leaves in stacks and cut them in half lengthwise, then chop them into bite-sized pieces. Blot any excess moisture with a clean kitchen towel, then put the kale into a large salad bowl.
SQUEEZE the juice from one lemon half over the kale (about 2 Tablespoons of juice) as well as the Tablespoon of olive oil.
MASSAGE the juice and oil into the kale with your hands for a minute. Set aside.
SPRINKLE the shrimp with the 1/4 teaspoon of salt. Stir them around and set aside.
LAY the prosciutto slices in a greased medium-sized pan over medium-high heat, and cook for 2-3 minutes until they start to shrink and turn golden brown. Flip them over and cook another couple of minutes until they crisp up. Transfer the prosciutto to a large plate.
REDUCE the heat to medium. Add the ghee and garlic to the pan. Add the shrimp and turn the heat to medium high. Cook until they’re just barely pink, about 3-4 minutes.
POUR 2/3 of the dressing over the kale. Toss to combine and then add a little more if necessary.
TOP the salad with the garlic shrimp and broken pieces of prosciutto.
SERVE with a few cranks of black pepper.

Website | perrysplate.com

Check out @perrysplate for lots of Whole30 & paleo salad recipes!
#Whole30 #Whole30recipes


It’s Natalie @perrysplate again! I really don’t have to convince you about caramelized onions, right? Nature’s best magic trick.

Ya, caterpillars into butterflies are great and all, but seriously… something so pungent as an onion turning into something almost as sweet as candy with just some heat and patience? I’m amazed every time. And no, you do NOT need to add sugar to caramelize onions!

Add some tender mushrooms and a chipotle pepper? You won’t be able to stop eating these.

PSST —> I included a slow cooker version of this recipe in my upcoming book, THE BIG BOOK OF PALEO SLOW COOKING! It’s one of 200 paleo recipes you can throw in your slow cooker — and 2/3 OF THE BOOK IS WHOLE30 COMPLIANT! I’m just looking out for you. •
It’ll be out Aug 1 and it’s available for pre-order on Amazon right now!

Makes about 2 1/2 cups

4 Tablespoons ghee
2 really large onions (or 4 small ones or 3 medium ones), peeled and sliced thinly
Sea Salt
10-12 ounces of button mushrooms, stems removed and sliced into 1/4-inch pieces
1-2 chipotle peppers from a can of chipotles in adobo sauce, seeded and minced

BRING 2 Tablespoons of the ghee to medium-high heat in a large saute pan or skillet.
ADD the onions and a generous pinch of salt. Yes, it looks like an obscene amount of onions, but they cook down quite a bit. Don’t freak out.
COOK the onions until they become soft, then reduce heat to medium low, cover, and cook for about 20-25 minutes, stirring occasionally, until onions are golden brown and very, very soft.
ADD the other 2 Tablespoons of ghee, the sliced mushrooms, and the minced chipotle peppers. Cover and cook for another 10-12 minutes until the mushrooms are cooked and the onions are a deep caramel brown color.
TASTE the mixture. If you want it spicier, then add another chipotle or some hot sauce.
SERVE immediately on a burger, over a baked potato, with some fried eggs, or on a salad.

Website | perrysplate.com

Grab some other Whole30 veg recipes over at @perrysplate! #Whole30 #Whole30recipes


Hi guys! Natalie @perrysplate here with one of my favorite side dishes. Most of my life I thought I didn’t like cooked vegetables. It wasn’t until I was married and experimenting in the kitchen that I realized how much I loved ROASTED vegetables. It was a total game changer for me!

Sauteed cauliflower rice is nice and all, but have you ever roasted it? All of those caramelized bits of cauliflower may even convert a cauli rice-hater of its greatness. •
This is a basic recipe for you to use as a jump-off point to customize how you wish! I added some flavor suggestions in the notes. If you make the Grilled Moroccan Chicken I posted yesterday, PLEASE make some of this Roasted Cauli Rice with some ginger and garlic added. It’s an amazing combination!

Serves 4-5 as a side

1 large head of cauliflower (or the equivalent amount of pre-minced cauliflower)
3 Tablespoons avocado oil
sea salt

PREHEAT oven to 425 degrees F.
TRIM the cauliflower down to 1-2 inch florets. Depending on the size of your food processor, work in batches and pulse the cauliflower until the pieces are about the size of rice grains.
TRANSFER minced cauliflower to a rimmed baking sheet. Drizzle oil over the top and add a generous sprinkling of sea salt. Using your hands, mix everything thoroughly and spread it out in an even layer.
ROAST for 30-40 minutes, stirring occasionally until the cauliflower is as roasted as you like.
TRANSFER to a serving bowl and serve immediately.

1. Feel free to add any spices or aromatics to this! Minced onion, garlic, ginger are excellent. I’ve also tried different dried herbs and spices (cumin is great for mexi-rice). Just toss the add-ins with the cauliflower and oil before you roast it. If you add garlic, be sure not to roast it too long and stir it often so it doesn’t burn.
2. You can double this, too! Just use one head of cauliflower per baking sheet and rotate the sheets halfway through roasting.

Website | perrysplate.com

Come say hi over at @perrysplate and find more great side dishes for your Whole30 meals!
#Whole30 #Whole30recipes


It’s Natalie from @perrysplate back again with some vegetable sides today!

Have you ever craved salad for breakfast? Back when we started moving toward a more paleo-ish diet, we swapped grains for greens and, consequently, I started craving it more. EVEN IN THE MORNING.

Eating salad for breakfast is kind of weird at first, but if you have a bowl of THIS SLAW in the fridge leftover from taco night, toss a ghee-fried egg on top, add a couple of shakes of hot sauce and some avocado and you’ve got a breakfast you’ll be jumping out of bed for. •
Today I’ll be sharing some of my go-to vegetable side dishes that are easy, versatile, and work well eaten as leftovers. Because, leftovers save my Whole30 life!

Serves: 10

1 medium head of cabbage (green or purple or half of each kind)
3 green onions, sliced thinly
1 cup loosely packed chopped fresh cilantro
3 Tablespoons extra-virgin olive oil or avocado oil
Juice from 1 lime (about 2-3 Tablespoons)
1/4 teaspoon ground cumin
1/4 teaspoon sea salt

SLICE the cabbage in half, and cut out the cores. Discard the outside leaves. Cut the cabbage thinly by hand or use the shredding disk on a food processor.
TRANSFER the cabbage to a very large bowl (like a popcorn bowl — it’ll make it easier to mix). ADD the green onions and the cilantro to the cabbage.
WHISK together the oil, lime juice, cumin, and salt in a small bowl.
POUR the dressing over the slaw. Using salad tongs or two big forks, toss it together until all of the slaw is coated in the dressing.

Adapted from Bon Appetit Magazine.
Website | perrysplate.com

Check out more salads and fresh vegetable sides over at @perrysplate!
#Whole30 #Whole30recipes

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